Bread Stuffing with Crawfish, Bacon, and Collard Greens Recipe

Name: Bread Stuffing with Crawfish, Bacon, and Collard Greens
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (1-pound) loaf crusty country-style white bread; 1/4 cup olive oil; 4 teaspoons chopped fresh thyme; 1 large garlic clove, minced; 6 tablespoons (3/4 stick) butter; 1 1/2 cups finely chopped onion; 1 1/2 cups thinly sliced celery; 1 cup finely chopped green bell pepper; 1 pound peeled cooked crawfish tails, thawed if frozen; 1/2 pound sliced bacon, chopped; 1 (1-pound) bag sliced collard greens, coarsely torn; 1 3/4 cups low-salt chicken broth or turkey stock, heated, divided; 1/3 cup chopped fresh parsley

Servings: persons

1 (1-pound) loaf crusty country-style white bread
1/4 cup olive oil
4 teaspoons chopped fresh thyme
1 large garlic clove, minced
6 tablespoons (3/4 stick) butter
1 1/2 cups finely chopped onion
1 1/2 cups thinly sliced celery
1 cup finely chopped green bell pepper
1 pound peeled cooked crawfish tails, thawed if frozen
1/2 pound sliced bacon, chopped
1 (1-pound) bag sliced collard greens, coarsely torn
1 3/4 cups low-salt chicken broth or turkey stock, heated, divided
1/3 cup chopped fresh parsley

1
Preheat oven to 375F.
2
Cut bottom crust and short ends off bread; discard.
3
Cut remaining bread with crust into 1-inch cubes (about 10 cups loosely packed).
4
Place in very large bowl.
5
Add oil, thyme, and garlic; toss.
6
Spread cubes out on large rimmed baking sheet.
7
Sprinkle with salt and pepper.
8
Bake until golden and slightly crunchy, stirring occasionally, 20 minutes.
9
Return to same very large bowl.
10
Melt butter in large skillet over medium-high heat.
11
Add next 3 ingredients.
12
saute until soft, about 10 minutes.
13
Add crawfish; saute 2 minutes.
14
Transfer to medium bowl.
15
saute bacon in same skillet over medium-high heat until crisp.
16
Using slotted spoon, transfer bacon to bowl with vegetables.
17
Pour off all but 1 tablespoon bacon fat from skillet.
18
Add greens and 1 cup broth.
19
Cover and simmer until greens are almost tender, about 5 minutes.
20
Add greens and broth in skillet to vegetable mixture.
21
Add parsley.
22
DO AHEAD Bread cubes and vegetable mixture can be made 1 day ahead.
23
Cover separately.
24
Store bread at room temperature.
25
Chill vegetable mixture.
26
Preheat oven to 375F.
27
Butter 13x9x2-inch glass baking dish.
28
Stir vegetable mixture into bread.
29
Add remaining 3/4 cup broth; toss.
30
Transfer to prepared dish.
31
Cover with buttered foil, buttered side down.
32
Bake until heated through, 25 minutes.
33
Uncover; bake until top starts to brown, 25 minutes longer.

882

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 (1-pound) loaf crusty country-style white bread, 1/4 cup olive oil, 4 teaspoons chopped fresh thyme, 1 large garlic clove, minced, and more.

Yes, Bread Stuffing with Crawfish, Bacon, and Collard Greens falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Bread Stuffing with Crawfish, Bacon, and Collard Greens

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